I did not know how to call it so I went with what it reminds me the most – minestrone. But definitely there's a big emphasis on 'mine' in it. It has elements of Hungarian Lecsó and some Polish twist.
One thing I know for sure – this soup is fully vegan, incredibly fresh and packed with flavors.
Ingredients
Veggie broth base
Pressure cook for 30 mins (or 2h in regular pot).
Main soup
Preparations
Step 1
Start by preparing all the veggies. Cut a carrot in halves lengthwise and slice, cut celery sticks in slices, potatoes in smaller pieces, cabbage in 1cm chunks. Cube peppers, pickles, onion.
Step 2
If you have a pressure cooker, take the ingredients marked as vegan broth and put them there covered in 1.5L of water for 30 minutes. Otherwise cook them separately for 2 hours. After you are done, keep the broth and discard (or reuse) the content.
Step 3
Take carrots, celery sticks, peppers, onion. Fry them in olive oil for 5-10 minutes until softened.
Step 4
Add broth, potatoes, cabbage, tomatoes, spices to the pot. Cook for 20 more minutes or until potatoes are done. Add parsley in the end after finishing cooking.